This easy homemade funfetti cupcakes recipe is bursting with rainbow sprinkles and perfect for any birthday celebration! The white cake is soft, moist, and topped with a fluffy vanilla buttercream that is then topped with extra sprinkles.
If you're looking for a showstopping dessert to celebrate a birthday or holiday, these confetti cupcakes are definitely perfect. They are white cupcakes, which was adapted from my all-time favorite vanilla cupcakes, that have colorful sprinkles mixed straight into the batter.
The cake itself is extremely moist and has a more pure white color thanks to using a mixture of egg whites and oil instead of whole eggs and butter.
In my opinion, funfetti is for every occasion, which is why I also have these fun and spooky funfetti cupcakes. Both kids and adults love them!
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These cupcakes are topped with a simple vanilla buttercream frosting and of course even more rainbow sprinkles!
As a home baker, I absolutely love simple and approachable cupcake recipes that even kids can help make. Not only will you love baking these birthday cupcakes, but you'll also enjoy these chocolate fudge cupcakes, vanilla Oreo cupcakes, and these easy red velvet cupcakes.
Besides the flavor, the bright colors that the rainbow jimmies gives these cupcakes, definitely scream celebration!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Oil: You can use either vegetable oil or canola oil.
- Eggs: In order to achieve a more white cake batter, only egg whites are used.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Vanilla Extract: Be sure to use pure vanilla extract. No imitation. For me, using pure vanilla did not alter the color of the batter. I also didn't want to lose out on flavor by using a fake white vanilla extract.
- Rainbow Sprinkles: Use the long skinny sprinkles, not the round ones.
Instructions
Here are the step by step instructions on how to make the best funfetti cupcakes!
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg whites, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Then whisk in the rainbow sprinkles.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Vanilla Frosting
In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.
Add the powdered sugar, heavy cream, and vanilla extract and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
Place the frosting in a piping bag and use your favorite piping tip. Frost each cupcake and add extra sprinkles to the tops like I did.
PRO TIP! Use a rubber spatula to scrape down the sides of the bowl after each mix to ensure all of the butter has incorporated into the frosting.
For even more tips and tricks, check out my full blog post for vanilla buttercream.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for 2 days before needing to refrigerate them.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Easy Homemade Funfetti Cupcakes Recipe
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients:
White Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 2 large egg whites, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- ⅓ cup rainbow jimmie sprinkles
Vanilla Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- extra rainbow sprinkles
Instructions:
White Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg whites, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix). Then gently whisk in the rainbow sprinkles.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Then add rainbow sprinkles (optional).
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.
Such a simple and delicious cupcake recipe! If you're a fan of funfetti (who isn't!), then you'll really enjoy these like my family and I did.